If we can have an Exultation of Larks, a Pod of Whales, a Murder of Crows, and a Squadron of Javelinas (for my Southwest friends), then we can certainly have a Mess of Ribs. Mess is the operative word: there is no tidy way to eat ribs with barbecue sauce. Just ask Hannah Waddingham’s character in the first episode of Ted Lasso season four. It is definitely a Mess of Ribs.
But my incredible Barbecued Ribs are worth the sticky fingers, sauce-smeared face, and stained clothes. It’s kind of cheating to use the word “barbecue,” as they are mostly cooked in the oven and only finished on the grill. All you need is the simple rub, some meaty baby back ribs, and barbecue sauce. I used my mother’s sauce recipe (included) but you can use your favorite. You might assume beer with barbecue, but did you know that rosé can be the perfect pairing for barbecued ribs? I paired these ribs with really nice Provence rosé — head to the Provence WineZine to read more. Thanks to Mike, Jeff, and Traci for being taste testers!
No doubt I’d be raked over the coals in just about every place from the Carolinas across the South all the way to Texas, where every region has The Divinely Delivered One True Recipe for Barbecued Ribs, to say nothing of the Caribbean where the word barbecue originated. But, hey, if they are delicious, who cares? And if you do care, just rename and enjoy them. It’s really nice that they are easy to make. Have fun!
1 1/2teaspoonskosher saltI use Morton’s – adjust for Diamonds Crystal
1 1/2teaspoonsmedium hot chile powder
1/2teaspoonfreshly ground black pepper
4poundsbaby back ribsin 3 or 4 pieces
1/2cupbarbecue saucehomemade if possible (recipe follows)
For Mom’s Barbecue Sauce
3cupsketchup
16tablespoonsunsalted butter (8 ounces)
1cupcider vinegar
1cupwater
3tablespoonsbrown sugar
2tablespoonssalt
2teaspoonspaprika or mild chile powder
1teaspoonsmoked paprika
Instructions
Making the Ribs
Take ribs out of the refrigerator about an hour before putting them in the oven.
Preheat oven to 300°F. Combine spices in a small bowl. Place each rack of ribs on its own piece of heavy duty foil large enough to accommodate the whole rack – about three times wider than the rack – sufficient to be folded up and sealed. See the photo below. (You can use a double layer of regular foil if you don’t have heavy duty.) Rub top and bottom of each rack with the spice mixture (I find using a brush to distribute the spice rub gets a better coating, and less of the spice mixture ends up on your fingers). Wrap each rack individually, and place on a large baking sheet.
Bake ribs for 2 hours. Place barbecue sauce (recipe below, or your favorite) in a small saucepan. Unwrap ribs and pour 2-3 tablespoons juices from foil into the bowl with the barbecue sauce and stir to mix and loosen; discard other juices. Let ribs cool completely.
Heat gas or charcoal grill to high; oil the grate. Baste the meaty side of the ribs lightly with the barbecue sauce. Grill ribs, starting meaty side down, basting both sides with barbecue sauce and turning a couple of times, about 3-5 minutes. Transfer to a cutting board; cut between ribs using a very sharp knife. Transfer ribs to a platter; reheat any leftover sauce to eliminate any cross contamination. Serve ribs with extra barbecue sauce.
Making Mom’s Barbecue Sauce
Mix all ingredients and simmer for 4 hours, stirring occasionally, scrape bottom so it does not scorch. Makes generous 3 cups.
They look delicious – I’d like to stick some of those on the grill right now!
When I lived in Atlanta, every barbecue shack seemed to have a different recipe. The best barbecue I ever had was from an ancient wooden gas station (with holes in the floor), in Alabama.
It’s always those holes-in-the-wall that have the best food, right? Our best tacos are from one, and I bet the best bbq, too. I agree, I think there are as many different variations on the rubs and sauces as there are people making them. For me, it’s all about the balance.
Absolutely and it’s not just the food, it’s the atmosphere as well!
I think rubs and sauces are quite personal and I often make one or they other …or both. But I do generally have a bottle of Stubbs in the cupboard (two and a half at present) and the Mexican hot sauce called Valentina!
Absolutely — I wish I could take you to my taco place. I bet you would love it.
The hardest part about this recipe wasn’t the sauce (I love my mother’s sauce), but it was coming up with one simple rub that I wanted to post. I had so many versions but had to pick just one!
Hot sauces? I have 6 or 7 in the fridge, each with its different personality. I have had Valentina’s before but just checked and she’s not there now.
Perfect timing for a rib recipe! I will be smoking some on Monday. I smoke first and then finish in the oven, as the meat won’t absorb smoke well after it reaches 140 degrees. I broil them for a few minutes at the end. I like the grill marks on yours, but I don’t like cleaning the grill! My rub recipe is spicier than yours because the smoking cooks much of it off. I don’t make homemade sauce because in my opinion nothing beats Stubbs. It has garlic though, so wouldn’t work for you. As for wine with barbecue, why not?! I think there is a wine for every food! The Sainte-Anne rosé sounds excellent for pairing with spicy food! Thanks, Susan!
I sometimes make the rub spicier, depending on who’s coming to dinner. I think almost every barbecue sauce (except those who have FODMAP issues) has garlic. Oddly, my mother’s didn’t. I have never used a smoker so I was waiting for your comment to see what you would do. Interesting that the rub would cook off during the process. The wine was outstanding with the ribs — I was so happily surprised!
Indeed!
As for the butter, it’s not difficult to measure in the US, as all butter is sold with tablespoon markings. I have added the weight, though — it will make it easier for those abroad.
I do the smae thing at bedtime, Inger… and then I just get up and eat a cracker to calm my cravings! I agree — it is definitely worth the sticky fingers!
Season four fits like putting an old glove! I’ve never made ribs, and I’d love to. I also don’t have a house BBQ sauce, so I’m interested to try your mom’s.
Same here, Jeff — I have missed this show. Such goodness. I am amazed you haven’t made ribs — they seem fight down your alley. Try out my mom’s sauce and then tinker with it till you are happy. (I have.)
Lucky friends who were the taste testers! These ribs both look and sound fantastic, and the messier the better. I have a similar, but different recipe, so I’m excited to try yours! Thank you. 🙂 ~Valentina
I remember when you posted your rib recipe a year or so ago, and I was already tinkering with this recipe. They do have similarities, for sure. I promised I would try yours and I haven’t yet — it’s time now! Thanks Valentina!
These look fantastic, David! Funny I’m so used to seeing elegant dishes on your blog I was a bit taken aback to see a mess of ribs this week. But they look so good…
I also use the bake then grill method, it works like a charm. I guess we’ll both be raked over the coals in some parts!
Thanks Frank. I have received multiple emails with the “correct” way to make ribs… from dry (no sauce) to glazed with sauce.. it’s all very regional but I will continue to make mine because they are so easy (there are so many steps to some of the traditional recipes shared) and they taste great.
As for “elegance,” you should have seen the first set of photos. “Mess of Ribs” was an understatement. I’m glad I remade them and worked harder on the photos!
David the ribs look and sound so delicious, it’s not something we have every cooked here at home, although some clubs here do them very well. However, I made a BBQ sauce similar to your Mum’s many years ago, so I think it’s time I cooked ribs, and I love that you start them off in the oven. It is a very casual way of dining, and messy I know and fun. So your terminology is a little different to ours, but I am assuming I can finish them off under the grill in the oven. Thanks for the inspiration to be messy for a change!
Ah — I always forget the terminology issues. I finish them on a grill/bbq, but they could easily be finished in the broiler/grill, too. I think it is time you get messy and give them a try!
These ribs look so so juicy and tasty, I’m literally drooling in front of my screen, specially as ribs is one of my favourite pieces of BBQ, but probably the one that requires the most technique as it needs long slow cooking to fall off from the bones as it should! I need to try this recipe ASAP!
The rose pairing note made me smile too, totally unexpected but now I can’t imagine having ribs without it. This whole post has me craving a rack immediately. Will grab some rose next time I make barbecue!
Pork ribs and a good smoked turkey breast are two of my favorite items from the grill, and your ribs look fantastic, David. Thank you so much for sharing your mom’s barbecue sauce, we will definitely be making a batch! I love a good summer bbq, but I’m ready for summer to be over for just a while. lol I’m ready for autumn bbq. 🙂
Mimi Rippee
September 5, 2026 at 6:18 amThey sound fantastic. Great seasoning. I need to watch season 4!
David Scott Allen
September 5, 2026 at 8:39 amThanks, Mimi. We watched only the first episode, deciding that we want to wait until they are all out so we can binge!
Mad Dog
September 5, 2026 at 6:20 amThey look delicious – I’d like to stick some of those on the grill right now!
When I lived in Atlanta, every barbecue shack seemed to have a different recipe. The best barbecue I ever had was from an ancient wooden gas station (with holes in the floor), in Alabama.
David Scott Allen
September 5, 2026 at 8:38 amIt’s always those holes-in-the-wall that have the best food, right? Our best tacos are from one, and I bet the best bbq, too. I agree, I think there are as many different variations on the rubs and sauces as there are people making them. For me, it’s all about the balance.
Mad Dog
September 5, 2026 at 12:05 pmAbsolutely and it’s not just the food, it’s the atmosphere as well!
I think rubs and sauces are quite personal and I often make one or they other …or both. But I do generally have a bottle of Stubbs in the cupboard (two and a half at present) and the Mexican hot sauce called Valentina!
David Scott Allen
September 5, 2026 at 4:00 pmAbsolutely — I wish I could take you to my taco place. I bet you would love it.
The hardest part about this recipe wasn’t the sauce (I love my mother’s sauce), but it was coming up with one simple rub that I wanted to post. I had so many versions but had to pick just one!
Hot sauces? I have 6 or 7 in the fridge, each with its different personality. I have had Valentina’s before but just checked and she’s not there now.
Barb
September 5, 2026 at 7:05 amPerfect timing for a rib recipe! I will be smoking some on Monday. I smoke first and then finish in the oven, as the meat won’t absorb smoke well after it reaches 140 degrees. I broil them for a few minutes at the end. I like the grill marks on yours, but I don’t like cleaning the grill! My rub recipe is spicier than yours because the smoking cooks much of it off. I don’t make homemade sauce because in my opinion nothing beats Stubbs. It has garlic though, so wouldn’t work for you. As for wine with barbecue, why not?! I think there is a wine for every food! The Sainte-Anne rosé sounds excellent for pairing with spicy food! Thanks, Susan!
David Scott Allen
September 5, 2026 at 8:36 amI sometimes make the rub spicier, depending on who’s coming to dinner. I think almost every barbecue sauce (except those who have FODMAP issues) has garlic. Oddly, my mother’s didn’t. I have never used a smoker so I was waiting for your comment to see what you would do. Interesting that the rub would cook off during the process. The wine was outstanding with the ribs — I was so happily surprised!
angiesrecipes
September 5, 2026 at 11:19 amThese look fingerlickingly delicious, David, and I bet they are addictive.
David Scott Allen
September 5, 2026 at 3:55 pmThey are rather addictive, Angie — rather dangerous!
Gerlinde
September 5, 2026 at 6:02 pmOh my, David, I love season four of Ted Lasso, and I really like the looks of your barbecue ribs. I’m tempted to make them.
David Scott Allen
September 5, 2026 at 10:11 pmI hope you make them and enjoy them, Gerlinde! Ted Lasso is such a positive force in our lives; kindness is everything.
FEL!X
September 5, 2026 at 6:16 pmRibs: always delicious!
But it’s a little complicated to measure out 16 tablespoons of unsalted butter…
David Scott Allen
September 5, 2026 at 10:12 pmIndeed!
As for the butter, it’s not difficult to measure in the US, as all butter is sold with tablespoon markings. I have added the weight, though — it will make it easier for those abroad.
Ronit Penso
September 6, 2026 at 9:14 amDefinitely worth the mess! 🙂
David Scott Allen
September 6, 2026 at 1:54 pmI agree! Thanks, Ronit!
Inger
September 7, 2026 at 8:37 pmTotally worth the sticky fingers David! Made me want to crawl through the interwebs–got to stop doing this to myself at bedtime!
David Scott Allen
September 8, 2026 at 9:48 amI do the smae thing at bedtime, Inger… and then I just get up and eat a cracker to calm my cravings! I agree — it is definitely worth the sticky fingers!
Peter S.
September 8, 2026 at 6:49 ami suggest making extra bbq sauce, and have an IV or straw handy…
David Scott Allen
September 8, 2026 at 9:47 amI love the idea of IV BBQ sauce! Thanks for your comment, Peter!
Jeff the Chef
September 8, 2026 at 6:34 pmSeason four fits like putting an old glove! I’ve never made ribs, and I’d love to. I also don’t have a house BBQ sauce, so I’m interested to try your mom’s.
David Scott Allen
September 10, 2026 at 8:40 amSame here, Jeff — I have missed this show. Such goodness. I am amazed you haven’t made ribs — they seem fight down your alley. Try out my mom’s sauce and then tinker with it till you are happy. (I have.)
Valentina
September 8, 2026 at 8:56 pmLucky friends who were the taste testers! These ribs both look and sound fantastic, and the messier the better. I have a similar, but different recipe, so I’m excited to try yours! Thank you. 🙂 ~Valentina
David Scott Allen
September 10, 2026 at 8:42 amI remember when you posted your rib recipe a year or so ago, and I was already tinkering with this recipe. They do have similarities, for sure. I promised I would try yours and I haven’t yet — it’s time now! Thanks Valentina!
Frank | Memorie di Angelina
September 9, 2026 at 7:04 amThese look fantastic, David! Funny I’m so used to seeing elegant dishes on your blog I was a bit taken aback to see a mess of ribs this week. But they look so good…
I also use the bake then grill method, it works like a charm. I guess we’ll both be raked over the coals in some parts!
David Scott Allen
September 10, 2026 at 8:48 amThanks Frank. I have received multiple emails with the “correct” way to make ribs… from dry (no sauce) to glazed with sauce.. it’s all very regional but I will continue to make mine because they are so easy (there are so many steps to some of the traditional recipes shared) and they taste great.
As for “elegance,” you should have seen the first set of photos. “Mess of Ribs” was an understatement. I’m glad I remade them and worked harder on the photos!
2pots2cook
September 12, 2026 at 8:00 amWe have never had BBQ ribs. Seriously. Now, reading this, I see we must really do something about it! 🙂
David Scott Allen
September 12, 2026 at 9:19 amYou really do need to try them and, if you don’t have a grill, you can finish them in the broiler.
Pauline
September 12, 2026 at 11:26 pmDavid the ribs look and sound so delicious, it’s not something we have every cooked here at home, although some clubs here do them very well. However, I made a BBQ sauce similar to your Mum’s many years ago, so I think it’s time I cooked ribs, and I love that you start them off in the oven. It is a very casual way of dining, and messy I know and fun. So your terminology is a little different to ours, but I am assuming I can finish them off under the grill in the oven. Thanks for the inspiration to be messy for a change!
David Scott Allen
September 15, 2026 at 4:18 amAh — I always forget the terminology issues. I finish them on a grill/bbq, but they could easily be finished in the broiler/grill, too. I think it is time you get messy and give them a try!
Ben | Havocinthekitchen
September 13, 2026 at 3:54 pmThese ribs look fantastic, David! So beautifully caramelized and tender – definitely worth the time and effort.
David Scott Allen
September 15, 2026 at 4:11 amThat is the nice thing about the recipe, Ben — there is a lot of time (especially if you make the sauce) but the effort is minimal!
The-FoodTrotter
September 15, 2026 at 2:25 pmThese ribs look so so juicy and tasty, I’m literally drooling in front of my screen, specially as ribs is one of my favourite pieces of BBQ, but probably the one that requires the most technique as it needs long slow cooking to fall off from the bones as it should! I need to try this recipe ASAP!
David Scott Allen
September 22, 2026 at 9:40 amAre ribs readily available in France? I’ve never looked for them when I’ve been there — perhaps I’ve just never noticed them!
Glad these made you drool, Romain – it makes me feel like the recipe was a success!
Raymund
September 17, 2026 at 5:08 pmThe rose pairing note made me smile too, totally unexpected but now I can’t imagine having ribs without it. This whole post has me craving a rack immediately. Will grab some rose next time I make barbecue!
David Scott Allen
September 22, 2026 at 9:40 amIt’s a wonderful pairing, Raymund! Glad the post made you smile!
Marcelle
September 22, 2026 at 7:15 pmPork ribs and a good smoked turkey breast are two of my favorite items from the grill, and your ribs look fantastic, David. Thank you so much for sharing your mom’s barbecue sauce, we will definitely be making a batch! I love a good summer bbq, but I’m ready for summer to be over for just a while. lol I’m ready for autumn bbq. 🙂